brownies gluten free

 DRY

½ cup + 2 TB Gluten free flour (used king Arthur)
▢2 TB cocoa powder
▢¼ tsp salt
▢¼ tsp baking powder
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WET

▢1 cup  semi sweet chocolate chips melted 

2 large eggs room temp

¾ cup sugar
▢¾ cup neutral oil - avocado
▢2 tsp vanilla extract
▢2 TB liquid dairy or non-dairy

⅔ cup semi sweet chocolate chips to fold in 

• Preheat the oven to 350 degrees Fahrenheit. 
• Add 1 cup worth of the chocolate chips into a double boiler and until completely melted.
• Meanwhile, whisk together the eggs, sugar, vanilla, milk and oil. Whisk in the melted chocolate
• Add in the dry ingredients (flour, cocoa, salt and baking powder) and mix until a batter forms. Fold in the remaining 2/3 cup of chocolate chips.
• Transfer to an 8×8 (single batch) baking dish lined with parchment paper and spread the batter evenly. 
• Bake for 30-38 minutes or until a toothpick comes out somewhat clean and the tops are nice and shiny/crinkly. 
• I do about 33 minutes in my oven, but all ovens are different. Bake for longer for a less fudgy center and vice versa.
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• Let cool completely, then slice into 16 even squares. 
• They slice much more neatly if you pop them in the fridge for about 20 minutes before slicing
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DOUBLE RECIPE 9 x 12 baking dish

DRY

1 cup + 2 TB Gluten free flour (used king Arthur)
4 TB cocoa powder
1/2 tsp salt
1/2 tsp baking powder

WET

2 cup semi sweet chocolate chips melted
4 large eggs room temp
1 1/2 cup sugar
1 1/2 cup neutral oil - avocado
4 tsp vanilla extract
4 TB liquid dairy or non-dairy
1 1/3 cup semi sweet chocolate chips to fold in

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